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Cauliflower Burrito Bowls with Jalapeño Ranch are the ultimate vegetarian and gluten free weekday meal. Spice-roasted cauliflower, chipotle-style black beans, fire-roasted corn, and a creamy, yogurt-based ranch dressing. 
The Ultimate Cauliflower Burrito Bowls:
These brassica bowls are at once fiery, creamy, crunchy, and cooling. To start, we have perfectly roasted cauliflower florets dusted in taco seasoning. Next, Chipotle-style black beans amped up with adobe sauce, fire-roasted tomatoes, corn, and a spritz of fresh lime juice. And to finish, a creamy jalapeño ranch dressing to add cooling undertones and balance the spice.
These Cauliflower Burrito Bowls are make-ahead friendly and come together in just 45 minutes. Therefore, consider dinner tonight and lunch tomorrow officially conquered. 
How to Make Perfect Roasted Cauliflower:
In my opinion, the best roasted cauliflower is creamy on the inside and crispy on the outside. To achieve this, it’s important to roast at a high heat (no lower than 425°F) and avoid overcrowding the pan.
Those crispy, caramelized bits are achieved when the vegetable makes contact with the pan, so make sure they have enough space. Otherwise, the cauliflower will steam and turn mushy and not live up to its full delicious potential.
For the taco seasoning, feel free to use homemade or store-bought. The one thing to be mindful of, however, is the sodium content. Some pre-made taco seasonings are jam-packed with sodium, while others hardly have any. I use Trader Joe’s brand, which I found it to be plenty salty, therefore negating the need to add additional salt to the cauliflower.
How to Make Chipotle-Style Black Beans:
These black beans couldn’t be easier, and have the same zestful spice as the fan-favorite side at Chipotle. Using shortcut ingredients such as frozen fire-roasted corn and canned black beans and tomatoes make the process incredibly streamlined. I also dig the added texture and extra dose of fiber the corn contributes.
I love using Trader Joe’s frozen fire-roasted corn, however you can use plain ol’ sweet corn or even fresh corn charred on the grill!
These black beans register pretty low on the heat scale, but they do have some smoky spice from adobe sauce. However if you prefer extra heat, you can add fresh diced jalapeño or a sprinkle of chili flakes. 
Homemade Jalapeño Ranch Dressing:
This yogurt-based ranch dressing comes together in 5 minutes flat in the blender. It’s creamy and cooling with classic tangy flavor and subtle spice from the jalapeño. Fresh dill and cilantro lend an herbal boost, while a jolt of garlic and onion powder drive it home.
Plus, this recipe makes more than enough to give you leftovers after deploying generous amounts in the bowls. Use leftovers on anything from salads and tacos to roasted vegetables and crudités platters.
Also, I’m sorry in advance but once you try homemade jalapeño ranch, you will be ruined for all other store-bought ranch forever.
Lastly, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful bowls!
More Favorite Cauliflower Recipes:
BBQ Cauliflower Tacos with Green Tahini Sauce
Creamy Cauliflower Pasta
Teriyaki Cauliflower Power Bowls
Cauliflower Burrito Bowls with Jalapeño Ranch
Ingredients
- 1 medium head cauliflower cut into florets
- 3 Tbsp. extra-virgin olive oil divided
- 1 1/2 Tbsp. taco seasoning homemade or store-bought
- 1 cup diced red onion
- 2 tsp. adobo sauce (from a can of chipotle peppers) (or 1 tsp. chili powder)
- 1 tsp. granulated garlic
- 1 tsp. ground cumin
- 1 (15.5-oz.) can black beans, drained but not rinsed
- 2 plum tomatoes, diced
- 1 cup frozen fire-roasted corn, partially thawed
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. fresh lime juice
Jalapeño Ranch
- 1 cup plain whole-milk Greek yogurt
- 1/2 jalapeño seeds and ribs removed
- 1/4 cup extra-virgin olive oil
- 1/4 cup packed fresh cilantro leaves
- 2 Tbsp. fresh dill
- Juice of 1 lemon
- 1 tsp. granulated garlic
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt + 1/4 tsp. black pepper
Optional Additions
- tortillas or tortilla chips, chopped romaine lettuce, cotija cheese, and/or avocado.
Instructions
- Preheat oven to 425°F. In a large bowl, toss cauliflower with 2 Tbsp. of the oil and taco seasoning. (Note: most taco seasonings are salted, however if yours is not, add 1/2 tsp. kosher salt.)Arrange on a rimmed baking sheet, avoiding any overlap; bake for 30 to 35 minutes, tossing once halfway through, until tender and charred in some spots.
- Meanwhile, heat remaining 1 Tbsp oil in a large skillet over medium heat. Add onion, cook until soft, about 3 to 5 minutes. Add adobo sauce, garlic, and cumin; cook 1 minute, stirring often. Add black beans, tomatoes, corn, and 1/2 tsp. kosher salt; simmer until mixture reduces, about 5 to 7 minutes. Stir in cilantro and lime juice.
- Prepare Jalapeño Ranch by combining all dressing ingredients in a food processor; process until smooth.
- Prepare bowls by dividing black bean mixture evenly into each of 4 bowls. Top evenly with cauliflower and additional toppings of choice. Drizzle Jalapeño Ranch dressing overtop.*Note: all of these components are also amazing as taco fillings! Just tuck inside a toasted tortilla and voila.
So good and healthy! I have made this every week for a month! The jalapeño sauce is so fresh and tasty that even on it’s own, without cheese or avocado, the dish is really satisfying. I’m on a diet and this meal is a great way to lose waith while eating your 5 a day and still looking forward for lunch! Thank you!
Absolutely loved this recipe!! So easy to make and the jalapeño sauce really topped it off! We’ll definitely be making this again!
Hi Grace – Woohoo! I’m so glad the recipe was a hit. Thank you so much for taking the time to leave a rating and review!
Do you know the calorie count for each serving?
Yessss! So yum! Will definitely make again and next time will top with avocado (was running low) and crumbled feta (totally forgot). Thank you!
Hi Tamara, I’m so glad you enjoyed this one! Thank you so much for taking the time to leave a rating and review!
Yum!!!!! It was delicious – lots of flavour but not too hot. It was just right!!!
Easily one of the most delicious meals I’ve made in a while! The recipe was easy to follow and came together pretty quickly. I will definitely be adding this to my usual rotation! It was even husband approved.
Hi Bailey–I’m so glad you enjoyed this one! Thank you for taking the time to leave a rating and review!
I like to cook quinoa and mix that with the beans, corn, etc. as well as chop some chicken and cook it in a pan with chili powder, cumin, garlic powder and salt and pepper for the meat eaters to put on their bowls! One of our favorite meals!!
I’m so glad you enjoyed this one, Tori! Thank you for taking the time to leave a review!
Am eating this right now, delicious! Every bite is different and complex. We are loving it and this is going in the make again file.
Hi, this looks really delicious. I noticed there was no nutritional information. I’m counting macros and would be interested as other recipes show that. Did I miss seeing it? Thanks so much!
This made a great Friday night dinner on a cool Autumn night, topped with sliced avocado and monterey jack cheese. It took less than an hour to prepare, and the jalapeno ranch sauce is glorious! I’m looking forward to using it on other things.
I’m so glad you enjoyed it, Stacy! Thank you for taking the time to leave a review. Cheers!
This was SO delicious! I served mine with the suggested avocado, radishes and cilantro and also added some thinly sliced scallions. It made enough for two meals for two adults and we can’t wait to eat the leftovers tomorrow!
Yay! So glad you enjoyed it, Robyn! It’s been a recent fav over here, too. Thank you for coming back and leaving a review!
For leftovers I bulked it up by sautéed some shredded cabbage in olive oil and garlic salt before adding the leftovers to the pan to reheat, it was delicious!